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Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains

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Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Elsevier - Publisher Connector Nigerian Food Journal Official Journal of Nigerian Institute of Food Science and Techonology www.nifst.org NIFOJ Vol. 30 No. 1, pages 5 – 10, 2012 Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains *Adebowale, A.A., Fetuga, G.O., Apata, C.B. and Sanni, L.O.1 ABSTRACT Physical properties of agricultural materials are important for the design of appropriate equipment and systems for harvesting and post-harvest operations such as cleaning, conveying and storage. The study was conducted to determine the effect of variety and initial moisture content on some physical properties of improved Nigerian millet grains. Improved varieties of millet obtained were conditioned to different moisture contents (10, 20 and 30%) and their physical properties were determined. The grain length, width, thickness and effective geometric mean diameter increased with increasing moisture content irrespective of millet varieties, while aspect ratio (which relates kernel width and length and determines whether grains will slide or roll on their flat surfaces during handling and processing) decreased with increase in moisture content. Static coefficient of friction ranged from 0.44– 0.99, 0.45 – 0.82, 0.40 – 0.70 and 0.37 – 0.67 for wood, mild steel, galvanized steel and glass respectively. The static coefficients of friction (an important parameter in predicting the lateral pressure on a retaining wall in storage bins or design of bins and hoppers for gravity flow) were found to increase as the moisture content increased. The study showed that variety and initial moisture content had significant effect (P<0.05) on the physical properties determined. Hence, variety and initial moisture content are critical in the design of equipment for processing, handling and storage of millet grains. Keywords: Millet, moisture content, physical properties, improved varieties. Introduction greyish white, yellow, brown, cream, ivory, light Millet (Pennisetum gambiense) is a staple food consumed blue, purple or grey in colour (IBPGR, 1993). in the arid part of tropical Africa, particularly in the Jain and Bal (1997) also reported a conospherial semi-arid region of West Africa (Purseglove, 1988). shape. It contains 8.8 – 18.2% protein, 3 – 5% fat, Millet comprises five genera, namely Pennisetum, 59.3 – 69.5% carbohydrate, 1.2 – 2.8% fibre, 1.5 – Paspalum, Panicum, Setaria and Echinochloa. The most 2.7% ash and 2.0 – 2.7% sugar (Puseglove, 1988). commonly found genus in Nigeria is the Pennisetum It also contains traces of the following minerals: and it has two main species – P. typhoids and P. calcium, phosphorus, iron and potassium (Rachie Purpureum (Labe, 1983). and Majmudar, 1980). Africa and Asia produce about 98% of the world’s Millet may be cooked like rice, or ground into flour millets (FAO, 1993). In 2008, Nigeria produced and made into either a light porridge or gruel eaten over 9 million metric tonnes of paddy rice with sugar and milk or a thick porridge eaten with (FAOSTAT, 2010). The grains are variable in shape, source or to produce a type of beer called “pito”. size and colour. The millet shape may be elliptical, Finger millet is consumed whole, thereby retaining oblanceolate, hexagonal or globular in shape and the fibre, minerals and vitamins present in the outer layer of the grain, which is nutritionally advantageous 1 Department of Food Science and Technology, University of (Usha et al., 1996). It may be consumed in the form Agriculture, Abeokuta, Nigeria. of porridge made from dry parched grain or may * corresponding author: [email protected] 6 Nigerian Food Journal Vol. 30 No. 1, 2012 ... Research Note be cooked with sugar, groundnut or other pulses to Conditioning of the sample make desert. This study was carried out within the moisture It is a robust and quick growing cereal which is range of 10% – 30% d.b. The amount of water that more efficient in its utilization of structure and has was added (Q) to condition the grains to the desired a high level of heat tolerance compared to sorghum moisture content was determined by making use or maize. Its great merit is that it can be grown on of the following expression (Tunde-Akintunde and poor sandy soil in low rainfall areas and still give Akintunde, 2007): economic yield, although light loam, sandy well- Q = A (b – a) drained soils are preferred (Rachie and Majmudar, 100 – b 1980; Purseglove, 1988; Jain and Bal, 1997). Where Q = Mass of water to be added in Kg Physical properties of agricultural materials are important for designing appropriate equipment A = Initial mass of sample in Kg and system for planting, harvesting and post- a = Initial moisture content of sample in % harvest operations such as cleaning, conveying and d.b. storage (Asoegwu et al., 2006). Thermal properties are useful in modelling thermal behaviour of b = Final (desired) moisture content of seeds during thermal processing operations such sample in d.b. as drying, baking and frying (Alagunsundaran et Determination of physical properties al., 1991; Yang et al., 2002). Therefore, increasing Principal dimensions production, reducing crop losses and minimizing Fifty grains were selected randomly from bulk, grain damage require the design of efficient according to the procedure described by Dutta handling and processing equipment which require et al. (1988). For each grain, the three principal the determination of engineering and thermal dimension: length, width and thickness were properties. Studies carried out on gram seeds, measured using a digital micrometer screw gauge sunflower seed, pumpkin seed and lentil/seed have to an accuracy of 0.01 mm. reported that seed moisture content affects the physical properties of grains (Dutta et al., 1988; Arithmetic mean diameter (Da): Joshi et al., 1993; Amin et al., 2004). This study was Da = L+W+T therefore conducted to determine the effect of 3 initial moisture content and variety on the physical properties of improved Nigerian millet grains. Effective mean diameter (De): 1/3 Material and Methods De = (LWT) (Mohsenin, 1986) Five improved varieties (04/028, 04/018, 04/023, Surface areas (S): 2 04/011 and 04/029) of millet were obtained S = πDe (McCabe et al., 1986). from National Centre for Genetic Resources and Sphericity (∅:) Biotechnology, Moor Plantation Ibadan, Oyo State, Nigeria. ∅ = Preparation of grains Volume (V): Millet grains were cleaned and sorted to remove πBL2 all unwanted materials such as dust, chaff, stones, 6(2L – B) (Jain and Bal, 1997). insect-damaged or unhealthy grains. The initial moisture content of the grains was determined Where: L = length (mm), W = width (mm), T = 0.5 according to the procedure of AOAC (1990). thickness (mm) and B = (WT) . Effect of Variety and Initial Moisture Content on Physical Properties of Improved Millet Grains ... Adebowale et al. 7 Mass: The mass of one hundred grains was measured using a modified method of Ogunjimi determined using an electronic balance to an and Aviara (2002). In this method, millet sample accuracy of 0.0l g. of known weight and temperature was poured into a copper calorimeter placed inside a flask. The Bulk density, true density and porosity: The calorimeter contained a specific amount of water at true density of the millet varieties was obtained by a specific temperature. The mixture was stirred with using the method described by Tunde-Akintunde a stirrer until equilibrium. The final temperature was and Akintunde (2007). The bulk density was then recorded and the specific heat (Cs) was calculated calculated as the ratio of millet weight to the volume as follows: occupied (Omobuwajo et al., 1999). Porosity (P) was calculated from the relationship between bulk Cs = (Mc Cc + MW Cw) (Tc – Twi) (Pb) and true (Pt) densities according to Mohsenin M (T – T ) (1986) as follows: s si c Where M = mass of the calorimeter, kg P = 1 – Pb x 100 c M = mass of the sample, kg Pt s Angle of repose: Angle of repose was measured Mw = mass of water, kg -1 using a specially constructed box measuring 300 Cc = specific heat of the Calorimeter (Jkg k) x 300 x 300 mm with a detachable front panel -1 Cw = specific heat of water (Jkg k) (Ogunjimi and Aviara, 2002). The box was separately Tsi = Initial temperature of the sample (k) filled with the millet varieties at the different initial T = Initial temperature of water (k) moisture contents and the front panel was removed wi T = final temperature of the mixture (k) quickly. The millet grain was allowed to flow cv according to their natural flow pattern. The angle Statistical analysis of repose was calculated by measuring the distance All data were subjected to statistical analysis of between the end of the flow and the box. variance (ANOVA) using SPSS version 15.0. Angle of repose = tan–1 (horizontal distance) Results and Discussion Height of box The effect of variety and moisture content on the physical dimension of five improved Nigerian Static coefficient of friction:The static coefficient millet grains is shown in Table 1. All the linear of friction for the millet grains at different moisture dimensions of the millet grains increased linearly contents on different structural surfaces (mild steel, with grain moisture content. This was due to the galvanized steel, glass and ply wood) was obtained by swelling of the grains in the presence of moisture. applying the inclined plane method which involved This indicates that on moisture absorption, the using a hollow metal cylinder (50 mm diameter grain expands in length, width, thickness and and 50 mm height) open at both ends and filled effective geometric diameter within the moisture with millet. The cylinder was then placed vertically range 10% – 30%.
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